· 1 large chicken
· 1 stalk celery, halved, with leaves
· 1 small onion, halved
· 4 sprigs parsley
· 2 whole cloves
· 1 carrot, peeled and halved
· 1 teaspoon salt
· 1 small bay leaf
· 1/2 teaspoon thyme
· water
· 4 tablespoons butter
· 1 cup chicken stock
· 1/8 teaspoon pepper
· 1/2 cup cream
· 1/2 cup flour
· 1/2 teaspoon salt
· 1/4 cup parsley, chopped
Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7−9 hrs. Melt 4 tablespoon butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.
· 1 stalk celery, halved, with leaves
· 1 small onion, halved
· 4 sprigs parsley
· 2 whole cloves
· 1 carrot, peeled and halved
· 1 teaspoon salt
· 1 small bay leaf
· 1/2 teaspoon thyme
· water
· 4 tablespoons butter
· 1 cup chicken stock
· 1/8 teaspoon pepper
· 1/2 cup cream
· 1/2 cup flour
· 1/2 teaspoon salt
· 1/4 cup parsley, chopped
Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7−9 hrs. Melt 4 tablespoon butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce.